Great company to work for, I have been with Wagamama for over 14 years and still in love with the company values and culture. We have created an atmosphere where our staff wants to come to work rather than they have to. we win together and we lose together

Cons

As yet we don't have senior managers annual celebration, but it is on the way as we are developing in USA

Really good, free food every time you work. They don't care about tattoos, piercings or weird hair. Restaurants are quite aesthetically pleasing and great locations in boston.

Cons

The sidework takes FOREVER! You work really, really hard for not a lot of money. In doing the hourly math, I wasn't even making minimum wage after all was said and done. Pooled tip system as well, so if you work with lazy people, your pay won't differ any from theirs.

Advice to Management

Be more in touch with hard you make the servers work versus how little they are making...

pool tips & managers overstaff so they don't need to workmanagers don't care about you or your moneymanagers don't hold servers accountable for their workmanagers hide in officemanagers talk down to you and treat you like children

Advice to Management

go back to your roots. let your servers work hard and make money. work hard for them and make them want to work hard for you. don't talk to your employees like children, talk to them like the educated adults that they are.

when a manager is accused of making servers uncomfortable with sexual comments, fire them.

don't promote people who don't deserve it - make sure they are ready for management.

ask your servers how they feel, open up conversation.

stop trying to run the business in the us like it is in the uk. it is not the same thing. it will not work. you will keep closing down stores and failing.

hello from london!thank you so much for taking the time to leave us a review, it is so great to know that we have brilliant engaged teams working all over the world!please do spread the word to help encourage more people to be part of our next boston opening in a few months! (we are so excited!)

In wagamama our guests get everything the very moment it is ready, cooked from scratch. It is a new kind of eating experience in our lovely hectic nyc. Here we have no heat lamps, no microwaves and the quality of our ingredients is as fresh as possible delivered from source to table.From employees prospective i can say, and i am sure many will agree, that wagamama has tons of resources and systems for constant training and development which are offered to all members of the team. This aspect was quite new and very impressive for me since there are many companies where development of staff is not the main focus. In wagamama staff hears all the time "our people are as important to wagamama, as good food is important to our guests". As part of this team you are being treated as a very special person already. There is a full team taking care of each aspect of this business including an HR department which is always helpful, effective and attentive.If anyone considers this field as a career, there is no doubt, that wagamama would be a great place to be at now. Its structure has a great number of opportunities for each of the employees. Aiming to be the best at what we do, wagamama is striving to be proactive, better every day (kaizen) and we have big plans and bright future in usa.

Cons

There are many changes with staff right now because we are building a new team who will grow into a usa crew for our multiple locations. It is not a con because only strong and the most focused staff members can handle the fast pace of our flow. Under pressure some people focus and some of them fold;)

Great location and beautiful restaurant. Cool concept and easy job. Perfect for people with no experience or PT student gig etc.

Cons

Most of the current staff is young (Cliquey) and has no previous serving experience. Wagamama policy is a tip-pooled system and average tip outs and way below NYC industry standard. Most of the management loves to micromanage you, and for the money, you are making it is NOT worth it.

Advice to Management

Follow your own Kaizen policy and get rid of tip pooling, and hire managers with NYC experience that are more hands on and knows how to support the staff instead of micromanaging.